Creamy Garlic Butter Chicken with Parmesan Pasta
Ingredients (serves 3–4)
Chicken
6–8 boneless chicken thighs (or breasts)
Salt & black pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil or butter
Creamy Garlic Sauce
3 tbsp butter
5–6 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ tsp Italian seasoning
Optional: pinch of chili flakes
Fresh parsley, chopped
Pasta
250–300 g fettuccine or spaghetti
2 tbsp butter
¼ cup grated Parmesan
Salt (for pasta water)
Instructions
1. Cook the pasta
Boil pasta in well-salted water until al dente.
Drain, toss with butter and Parmesan, set aside.
2. Sear the chicken
Season chicken with salt, pepper, paprika, and garlic powder.
Heat oil/butter in a large skillet over medium-high heat.
Sear chicken 4–5 minutes per side until golden and cooked through.
Remove and set aside.
3. Make the sauce
In the same pan, lower heat to medium.
Add butter and garlic, sauté 30 seconds until fragrant.
Pour in chicken broth, scraping up browned bits.
Add cream, Italian seasoning, chili flakes.
Simmer 3–5 minutes until slightly thick.
Stir in Parmesan until smooth.
4. Combine
Return chicken to the pan.
Spoon sauce over chicken.
Simmer 2–3 minutes until glossy and thick.
5. Serve
Plate pasta.
Top with chicken and lots of creamy garlic sauce.
Finish with parsley and extra Parmesan.
